1. For the rose sugar: In a plate, mix together the Tate & Lyle Pure Cane Caster Sugar and ground rose petals.
2. To make the churros: In a non-stick pan, bring the water, aquafaba, vanilla and vegan butter to a boil.
3. Immediately switch the heat off and add the flour and Tate & Lyle Pure Cane Caster Sugar. Mix with a wooden spoon to form a soft ball. Beat with the spoon for 2-3 minutes, until smooth.
4. Transfer the dough to a plate and cover. Allow to rest for 10 minutes.
5. Fit a strong piping bag with a large star-shaped piping nozzle (I used # 847). Fill the bag with the rested dough.
6. Heat the oil in a large pan suitable for frying. The temperature of the oil should be 175°C/350°F.
7. Carefully pipe the dough into the oil, using a pair of kitchen scissors to cut them to the desired length. Mine were around 8-10cm in length but you can do them as long or as short as you like.
8. Fry the churros in small batches for 2-3 minutes, until golden all over. Use a slotted spoon to remove the churros from the oil and drain on absorbent kitchen towel. Allow to cool for 5 minutes and then toss the warm churros in the rose sugar.
9. To make the dark hot chocolate: Place the chocolate in a bowl. Add the golden syrup and pour in the hot water. Allow to sit for one minute and then stir slowly for a few minutes until melted and glossy.
10. Serve the warm churros with the dark hot chocolate.